French Chocolatier Competition, 2019

The French Chocolatier competition will judge entries from chocolatiers and companies based in France, celebrating the historic excellence in fine chocolate and the craft of French fine chocolatiers. The Chocolatier competitions focus on the craft and skill of small-scale chocolatiers who work with chocolate couverture and flavouring ingredients to create fine chocolate bars, bonbons and spreads. This competition can include bean-to-bar bonbons and spreads (not bars).

Bean-to-Bar chocolate makers of fine, craft and micro-batch chocolate products, who work directly from cacao beans to produce plain/origin and flavoured chocolate bars can participate to the European, Middle Eastern and African Bean-to-Bar Competition, which will be held in Copenhagen, Denmark, on 12 – 16 June 2019.

Winners of both competitions will pass through to the World Final in Florence, in October 2019.

Elegibilidad

This competition judges flavoured bars, filled chocolates, bonbons and pralines and chocolate spreads from couverture chocolate and is open to all companies with their main business or head office in France.

All products should contain only natural ingredients. Natural sugars such as cane or beet sugar, glucose or fructose and alternative natural sugars are permitted. Sugar substitutes eg maltitol, sorbitol or aspartame are not allowed.